Four-hand 'Flowing Feast' hosted at Shenzhen Marriott Hotel Nanshan

Shenzhen Marriott Hotel Nanshan teamed up with VOSS, the drinking water brand officially recommended by the Black Pearl Restaurant Guide, to present an exclusive banquet at the Manho Chinese restaurant on Friday.

The “Flowing Feast” event featured a collaboration between Chef Wang Jian, the executive Chinese chef of Shenzhen Marriott Hotel Nanshan, and Chef Seven (Chen Xiaodong), the executive chef and founder of the Guangzhou-based Yue restaurant series. Together, the two chefs curated a one-of-a-kind culinary experience for guests from Hong Kong and Shenzhen.

Chef Wang Jian (L) and Chef Seven present a four-hand “Flowing Feast” on Friday. Photos by Tang Li

During the event, the two chefs meticulously prepared and served 12 exquisite dishes, comprising four joint creations, five dishes by Chef Wang, and three dishes by Chef Seven.

The culinary journey began with Chef Seven’s appetizer, the “king grouper skin,” which involved a meticulous 4 to 5-day process to prepare the fish skin, combined with a harmonious blend of flavors such as lemony acidity, spicy chili, mellow rice vinegar, and other spices, resulting in a crispy, tangy, and refreshing taste sensation.

Additionally, Chef Seven showcased his culinary expertise through dishes like the “chili beef with black bean sauce,” a modern twist on the classic Cantonese stir-fry featuring Australian Angus beef ribs infused with the essence of fermented black beans, and the “sea urchin tofu,” a delicate dish that harmoniously combines golden sea urchin, tender tofu, nine-hole fish, and perfectly cooked shrimp.

In Cantonese cuisine, soups hold significant importance, and Chef Wang’s “eight treasures of the sea stewed in winter melon” did not disappoint. This dish, prepared with the use of VOSS drinking water, featured a flavorful broth filled with luxurious ingredients such as abalone, fish lips, scallops, fish maw, sea cucumber, and more, served in a winter melon, creating a sumptuous culinary experience.

Another signature dish by Chef Wang, the “braised abalone with olive preserved vegetable and taro,” showcased a visually and gastronomically enticing blend of flavors and textures.

Chef Wang also presented the “dry-aged A5 beef with porcini mushroom and bitter melon shoots,” which was a flavorful rendition of clay pot rice brimming with a variety of premium ingredients; the refreshing “vegetarian treasures” made with VOSS spring water; and the dessert, which showcased a delectable combination of seasonal fresh and soft lotus seeds with mango ice cream, offering a sweet and floral finale to the culinary journey.

Collaborating on four innovative dishes, the chefs presented the “fruit puree with ginger potato foie gras and caviar,” the savory “oysters in soy sauce,” the delightful “pan-fried grouper stuffed with pork” offering a unique surf and turf experience, and the tantalizing “homemade sour soup with 5J ham and prince lobster,” blending Western and Chinese culinary techniques harmoniously.